Skip to Content

Mini Blueberry Cheesecakes

These miniature blueberry cheescakes are not only delicious and moist but also adorabl!

platter of mini blueberry cheesecakes

Bite-Sized Blueberry Cheesecake

Each individual mini blueberry cheesecake is packed full of flavour with a graham cracker crusted bottom, moist cream cheese and fresh blueberry filling and topped with a soft cinnamon and brown sugar crumble.

single mini blueberry cheesecake with a soft crumbe topping and two fresh blueberries

Cupcake pans filled with small cupcake liners makes for easy removal and serving. Making them a perfect dessert to take to a birthday picnic or other potluck gathering!

Mini Blueberry Cheesecakes

Jane and Sonja
Delicious bite-sized mini blueberry cheesecakes with graham cracker crust bottom, moist cream cheese filling and topped with a soft crumble.
5 from 3 votes
Prep Time 15 minutes
Cook Time 22 minutes
Course Dessert
Cuisine American
Servings 12 pieces
Calories 382 kcal

Ingredients
  

Graham Cracker Crust

  • ¾ cup graham cracker crumbs
  • 1 ½ tbsp sugar
  • ¼ cup unsalted butter melted

Cheesecake Filling

  • 2 – 8 oz cream cheese softened
  • ½ cup sugar
  • ½ cup sour cream
  • ¾ tsp pure vanilla extract
  • tsp kosher salt
  • 2 large eggs
  • 1 cup fresh Blueberries

Crumble Topping Ingredients

  • ½ cup light brown sugar
  • ¼ cup sugar
  • 1 tsp ground cinnamon
  • ¼ tsp kosher salt
  • ½ cup unsalted butter melted
  • 1 ¼ cup flour
  • ½ cup fresh blueberries for topping

Instructions
 

Graham Cracker Crust

  • Preheat oven to 325°F and line a cupcake pan with cupcake liners.
  • Using a medium bowl, combine all ingredients and mix until combined.
  • Using a tablespoon, scoop the crust into the cupcake liners.
  • Using a flat bottomed round cup, press the cup into the crust to make a firm crust. Set aside.

Cheesecake Filling

  • Using a hand mixer, beat together the sugar and cream cheese until combined and smooth.
  • Beat in the sour cream, vanilla and salt until combined.
  • Beat in 1 egg at a time until combined.
  • Mix in the fresh blueberries.
  • Scoop 2 ½ tbsp of the cheesecake mixture into the crust.
  • Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form.
  • Allow the cheesecakes to cool for a few hours in the fridge.

Crumble Topping Ingredients

  • Combine all ingredients into a medium bowl.
  • Using your fingers, mix ingredients together until combined and crumble like.
  • Top the cheesecake with the crumble. Place some fresh blueberries on top.

Nutrition

Calories: 382kcalCarbohydrates: 41gProtein: 5gFat: 23gSaturated Fat: 13gCholesterol: 89mgSodium: 206mgPotassium: 106mgFiber: 1gSugar: 27gVitamin A: 778IUVitamin C: 2mgCalcium: 57mgIron: 1mg
Keyword blueberries, cheesecake, dessert
Tried this recipe?Tag @sustainmycookinghabit or #sustainmycookinghabit!

Storing Blueberry Cheesecake:

Keep the mini blueberry cheesecakes refridgerated until serving, they can be kept in the fridge for several days.

More Delicious Dessert Recipes to Try:

Here are some simple dessert recipes to try using fresh blueberries and other fresh berries and fruit.

Like it? Pin it for later!

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.